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Breads | |
| 1 egg room temp 1/3 cup olive oil 2/3 cup milk Scant 1 1/2 cups (170 grams) tapioca flour 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco 1 teaspoon of salt (or more to taste) | |
| 1 Preheat oven to 400�F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. 2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. | |
| makes 16 | |
Unrated | |
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